{"id":77700,"date":"2020-02-19T11:11:01","date_gmt":"2020-02-19T10:11:01","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/post\/senegalese-soupou-kandja-okra-sauce-with-fish-and-seafood\/"},"modified":"2026-07-03T09:02:02","modified_gmt":"2026-07-03T07:02:02","slug":"senegalese-soupou-kandja-okra-sauce-with-fish-and-seafood","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/senegalese-soupou-kandja-okra-sauce-with-fish-and-seafood\/","title":{"rendered":"Senegalese Soupou Kandja: Okra Sauce with Fish and Seafood"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?quality=75&#038;ssl=1\" alt=\"\" title=\"\"><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Senegalese soupou kandja, also known as kandia soup or okra sauce, is a great <a href=\"https:\/\/dumplingsandmore.fr\/post\/thieboudienne-recette-senegalaise\/\" target=\"_blank\" data-type=\"post\" data-id=\"406\" rel=\"noreferrer noopener\">classic of Senegalese cuisine<\/a>. It is a rich and fragrant stew, prepared with okra, red palm oil, fish, seafood, guedj, dried shrimp, n\u00e9t\u00e9tou and herbs. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This dish is instantly recognizable by its texture: okra naturally thickens the sauce and gives it that smooth, slightly gooey side that is highly sought after in many West African cuisines. Red palm oil brings the colour, roundness and deep taste that make the identity of the soupou kandja. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this marine version, we find sea bream, shrimp, crab, salted dried fish and dried shrimp. All simmered with okra, diakhato, garlic, onion, chili, tomato paste and netetou. Served with white rice, the soupou kandja becomes a complete, generous and very convivial dish.  <\/p>\n\n\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2>Au menu<\/h2><nav><div><div><a href=\"#quest-ce-que-le-soupou-kandja\">What is soupou kandja?<\/a><\/div><div><a href=\"#soupou-kandja-soupe-kandia-ou-sauce-gombo\">Soupou kandja, kandia soup or okra sauce?<\/a><\/div><div><a href=\"#pourquoi-le-gombo-est-il-indispensable\">Why is okra essential?<\/a><\/div><div><a href=\"#le-role-de-lhuile-de-palme-rouge\">The role of red palm oil<\/a><\/div><div><a href=\"#guedj-netetou-et-crevettes-sechees-les-ingredients-qui-donnent-du-gout\">Guedj, netetou and dried shrimp: the ingredients that give flavor<\/a><\/div><div><a href=\"#quest-ce-que-le-naari-cin\">What is \u00f1aari cin?<\/a><\/div><div><a href=\"#comment-reussir-la-texture-du-soupou-kandja\">How to make the texture of soupou kandja?<\/a><\/div><div><a href=\"#avec-quoi-servir-le-soupou-kandja\">What to serve the soupou kandja with?<\/a><\/div><div><a href=\"#recette-du-soupou-kandja-senegalais\">Senegalese soupou kandja recipe<\/a><div><div><a href=\"#ingredients-pour-4-personnes\">Ingredients for 4 people<\/a><\/div><div><a href=\"#preparation\">Preparation<\/a><\/div><\/div><\/div><div><a href=\"#conseils-pour-reussir-le-soupou-kandja\">Tips for a successful soupou kandja<\/a><\/div><div><a href=\"#peut-on-adapter-le-soupou-kandja\">Can we adapt soupou kandja?<\/a><\/div><div><a href=\"#faq\">FAQ<\/a><div><div><a href=\"#quest-ce-que-le-soupou-kandja-1\">What is soupou kandja?<\/a><\/div><div><a href=\"#quelle-est-la-difference-entre-soupou-kandja-et-soupe-kandia\">What is the difference between soupou kandja and kandia soup?<\/a><\/div><div><a href=\"#pourquoi-le-soupou-kandja-est-il-gluant\">Why is soupou kandja gooey?<\/a><\/div><div><a href=\"#peut-on-faire-le-soupou-kandja-sans-huile-de-palme\">Can you make soupou kandja without palm oil?<\/a><\/div><div><a href=\"#par-quoi-remplacer-le-guedj\">What to replace the guedj with?<\/a><\/div><div><a href=\"#peut-on-utiliser-des-gombos-surgeles\">Can you use frozen okra?<\/a><\/div><div><a href=\"#avec-quoi-servir-le-soupou-kandja-2\">What to serve the soupou kandja with?<\/a><\/div><\/div><\/div><\/div><\/nav><\/div>\n\n\n\n<h2 id=\"quest-ce-que-le-soupou-kandja\" class=\"wp-block-heading\">What is soupou kandja?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Soupou kandja is a Senegalese okra sauce, served with white rice. Depending on the family and the region, you can put fresh fish, smoked or dried fish, seafood, crab, meat, <a href=\"https:\/\/seggfaye.com\/blog\/produits-senegalais-france.html\" target=\"_blank\" rel=\"noreferrer noopener\">dried shrimp, n\u00e9t\u00e9tou<\/a>, vegetables and red palm oil. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The word &#8220;kandja&#8221; refers to okra in Wolof. So it&#8217;s literally an okra soup or sauce. The term &#8220;soupou&#8221; can be confusing in English: it is not a light soup to drink, but rather a thick sauce, served with rice.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The texture of the soupou kandja is essential. Okra releases a natural mucilage during cooking, which thickens the sauce without flour, starch or roux. This texture, sometimes surprising when you don&#8217;t know okra, is part of the pleasure of the dish.  <\/p>\n\n\n\n<h2 id=\"soupou-kandja-soupe-kandia-ou-sauce-gombo\" class=\"wp-block-heading\">Soupou kandja, kandia soup or okra sauce?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">There are several names to talk about this dish: soupou kandja, soupou kandia, kandia soup, kandja soup, supukanj or okra sauce. Spellings vary according to transcriptions, regions and family habits. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The idea remains the same: a rich and fragrant okra sauce, usually served with white rice. In some versions, the sauce is very marine, with fish, crab and shrimp. In others, smoked meat or fish is added.  <\/p>\n\n\n\n<h2 id=\"pourquoi-le-gombo-est-il-indispensable\" class=\"wp-block-heading\">Why is okra essential?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Okra is the central ingredient of the soupou kandja. Once cut into rounds and cooked in the sauce, it gives a thick, shiny and slightly stringy texture. It is this texture that distinguishes the dish from a simple fish stew.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To make a successful sauce, you need to use fresh or frozen good quality okra. Okra that is too large can be fibrous and drier. Small, tender okra often give a better texture.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this recipe, okra is cut into rounds, washed, and then added to the sauce after the fish and seafood are first cooked. They then cook until they partially melt in the broth and thicken the whole. <\/p>\n\n\n\n<h2 id=\"le-role-de-lhuile-de-palme-rouge\" class=\"wp-block-heading\">The role of red palm oil<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Red palm oil is one of the markers of soupou kandja. It gives the dish its warm, orange colour and a deep flavour, very different from a neutral oil. It also brings a rounder and more enveloping texture to the sauce.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It should not be confused with the very neutral refined palm oil: here, we are talking about a red, fragrant oil, used as a taste ingredient.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you&#8217;ve never cooked with red palm oil, start with a moderate amount. The taste is powerful. In this recipe, 10 cl makes for a well-marked sauce, but you can reduce slightly if you want a milder version.  <\/p>\n\n\n\n<h2 id=\"guedj-netetou-et-crevettes-sechees-les-ingredients-qui-donnent-du-gout\" class=\"wp-block-heading\">Guedj, netetou and dried shrimp: the ingredients that give flavor<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The soupou kandja rely on a very fragrant base. Guedj, dried and salted fish, brings an intense marine flavor. The dried shrimp enhances the taste of the broth and gives depth to the sauce. Netetou, also called soumbala in other West African countries, brings a fermented, powerful and very umami note.   <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">These ingredients may seem secondary, but they change everything. Without them, the sauce will be sweeter, simpler, shallower. With them, it takes on that very characteristic taste of simmered West African sauces.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you can&#8217;t find guedj, you can use another dried or smoked fish. If you can&#8217;t find n\u00e9t\u00e9tou, look for powdered or grainy soumbala in African grocery stores. <\/p>\n\n\n\n<h2 id=\"quest-ce-que-le-naari-cin\" class=\"wp-block-heading\">What is \u00f1aari cin?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Soupou kandja belongs to the family of Senegalese dishes where the sauce and rice are cooked separately. In Wolof, it is often referred to as &#8220;\u00f1aari cin&#8221;, literally &#8220;two pots&#8221;. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This means that the rice is not cooked in the sauce, unlike other dishes like thieboudienne or rice cooked in one pot. Here, the okra, fish and seafood sauce is prepared on one side, and the accompanying white rice on the other. <\/p>\n\n\n\n<h2 id=\"comment-reussir-la-texture-du-soupou-kandja\" class=\"wp-block-heading\">How to make the texture of soupou kandja?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The secret is to let the okra cook enough to thicken the sauce, without burning it or reducing it too quickly too much. Cooking over a simmering heat allows you to obtain a smooth and homogeneous texture. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You should also avoid stirring too violently after adding the flaked fish and seafood, to avoid breaking everything. The fish should flavor the sauce, but it should still be present in the dish. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The sauce should be thick, coating, but not dry. If it reduces too much, add a little hot water. If it is too liquid, simmer for a few more minutes before adding the palm oil at the end of cooking.  <\/p>\n\n\n\n<h2 id=\"avec-quoi-servir-le-soupou-kandja\" class=\"wp-block-heading\">What to serve the soupou kandja with?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Soupou kandja is traditionally served with white rice. It&#8217;s the simplest and most effective side dish, as it absorbs the okra sauce perfectly and balances out the richness of the palm oil. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It can also be served with broken rice, fragrant rice, or a local cereal according to custom. The most important thing is to have a neutral enough base to let the sauce express itself. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The dish is served hot, in a large family dish or on a plate, with a little spice on the side for those who like more spicy sauces.<\/p>\n\n\n\n<h2 id=\"recette-du-soupou-kandja-senegalais\" class=\"wp-block-heading\">Senegalese soupou kandja recipe<\/h2>\n\n\n\n<h3 id=\"ingredients-pour-4-personnes\" class=\"wp-block-heading\">Ingredients for 4 people<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 sea bream<\/li>\n\n\n\n<li>200 g shrimp<\/li>\n\n\n\n<li>1 crab<\/li>\n\n\n\n<li>1 tablespoon of n\u00e9t\u00e9tou or soumbala<\/li>\n\n\n\n<li>50 g dried prawns<\/li>\n\n\n\n<li>1 piece of guedj, dried and salted fish<\/li>\n\n\n\n<li>500 g okra, sliced and washed<\/li>\n\n\n\n<li>1 diakhato, African bitter eggplant<\/li>\n\n\n\n<li>1 onion, grated<\/li>\n\n\n\n<li>3 cloves garlic, grated<\/li>\n\n\n\n<li>2 mixed green chillies<\/li>\n\n\n\n<li>1 whole Scotch bonnet pepper<\/li>\n\n\n\n<li>1 spring onion, chopped<\/li>\n\n\n\n<li>2 tablespoons tomato paste diluted in a glass of water<\/li>\n\n\n\n<li>10 cl red palm oil<\/li>\n\n\n\n<li>Salt<\/li>\n\n\n\n<li>Pepper<\/li>\n\n\n\n<li>1 stock cube, optional<\/li>\n\n\n\n<li>White rice, for serving<\/li>\n<\/ul>\n\n\n\n<h3 id=\"preparation\" class=\"wp-block-heading\">Preparation<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">In a large stockpot, bring 1 quart of water to a boil. Add the dried shrimp, guedj, sea bream, fresh shrimp, crab and diakhato. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cook until the fish and seafood are cooked. Carefully remove the sea bream, shrimp and crab. Peel the prawns, scoop out the meat from the crab if necessary, then crumble the sea bream, carefully removing the bones.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the broth, add the okra cut into slices and the diluted tomato paste. Cook for 15 minutes over a simmering heat, until the okra begins to thicken the sauce. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the grated onion, grated garlic, blended green chillies, n\u00e9t\u00e9tou, salt, pepper and stock cube if using. Stir and continue cooking for about 30 minutes over low heat, stirring occasionally. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Return the peeled prawns, the flaked sea bream and the crab back to the pot. Add the whole Scotch bonnet pepper and chopped spring onion. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bring to a simmer again, then add the red palm oil. Mix gently so as not to break the fish too much. Reduce for another ten minutes, until you get a thick, shiny and well-flavored sauce.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove the whole chilli if you don&#8217;t want too strong a sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve hot with white rice.<\/p>\n\n\n\n<h2 id=\"conseils-pour-reussir-le-soupou-kandja\" class=\"wp-block-heading\">Tips for a successful soupou kandja<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Use tender okra, not too large, for a more pleasant sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wash the okra before cutting if possible. Once cut, they quickly become gooey, which is normal and sought after in this recipe. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The guedj and dried shrimps are very salty and fragrant. Taste the sauce before adding too much salt. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The Scotch bonnet pepper can be left whole to flavor without spicing too much. If you pierce or blend it, the sauce will be much stronger. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Red palm oil is added at the end of cooking to keep its taste and color.<\/p>\n\n\n\n<h2 id=\"peut-on-adapter-le-soupou-kandja\" class=\"wp-block-heading\">Can we adapt soupou kandja?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Yes. The soupou kandja varies greatly from family to family. You can put only fish, add crab, shrimp, smoked fish, meat or even prepare a simpler version with less seafood.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For a more accessible version, use firm white fish, shrimp, some smoked fish, and frozen okra. The result will be less complex than with guedj, crab and dried shrimp, but the spirit of the dish will remain there. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you can&#8217;t find a diakhato, you can simply omit it. It brings a slight bitterness, but it is not essential for a homemade version. <\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-77820\" class=\"wprm-recipe-container\" data-recipe-id=\"77820\" data-servings=\"4\"><div class=\"wprm-recipe wprm-recipe-template-compact-en\"><div class=\"wprm-container-float-right\">\n\t<div class=\"wprm-recipe-image wprm-block-image-normal\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?resize=150%2C150&amp;quality=75&amp;ssl=1\" class=\"attachment-150x150 size-150x150\" alt=\"Soupou kandja \u2013 Fish and seafood stew with okra sauce - Senegalese recipe\" 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https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?resize=396%2C396&amp;quality=75&amp;ssl=1 396w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?resize=1120%2C1120&amp;quality=75&amp;ssl=1 1120w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?resize=660%2C660&amp;quality=75&amp;ssl=1 660w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?resize=220%2C220&amp;quality=75&amp;ssl=1 220w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?resize=1805%2C1805&amp;quality=75&amp;ssl=1 1805w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?resize=1100%2C1100&amp;quality=75&amp;ssl=1 1100w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?resize=50%2C50&amp;quality=75&amp;ssl=1 50w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?resize=120%2C120&amp;quality=75&amp;ssl=1 120w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?resize=960%2C960&amp;quality=75&amp;ssl=1 960w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" data-attachment-id=\"77702\" data-permalink=\"https:\/\/dumplingsandmore.fr\/en\/post\/senegalese-soupou-kandja-okra-sauce-with-fish-and-seafood\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-jpg\/\" data-orig-file=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?fit=1250%2C1250&amp;quality=75&amp;ssl=1\" data-orig-size=\"1250,1250\" data-comments-opened=\"1\" data-image-title=\"Soupou kandja\" data-image-description=\"&lt;p&gt;Soupou kandja \u2013 Fish and seafood stew with okra sauce &amp;#8211; Senegalese recipe&lt;\/p&gt;\n\" data-image-caption=\"&lt;p&gt;Soupou kandja \u2013 Fish and seafood stew with okra sauce &amp;#8211; Senegalese recipe&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?fit=1250%2C1250&amp;quality=75&amp;ssl=1\" title=\"\"><\/div>\n\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t<a href=\"https:\/\/dumplingsandmore.fr\/en\/wprm_print\/senegalese-soupou-kandja-okra-seafood-sauce\" style=\"color: #444444;background-color: #ffffff;border-color: #777777;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"77820\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#444444\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t<style>#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-0-33); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-0-50); }#wprm-recipe-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-0-66); }linearGradient#wprm-recipe-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-0-66 stop { stop-color: #343434; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-rating-0-50\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"50%\" stop-opacity=\"1\" \/><stop offset=\"50%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-rating-0-66\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><\/svg><div id=\"wprm-recipe-rating-0\" class=\"wprm-recipe-rating wprm-recipe-rating-recipe-77820 wprm-recipe-rating-separate\"><span class=\"wprm-rating-star wprm-rating-star-1 wprm-rating-star-full\" data-rating=\"1\" data-color=\"#343434\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-2 wprm-rating-star-full\" data-rating=\"2\" data-color=\"#343434\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-3 wprm-rating-star-full\" data-rating=\"3\" data-color=\"#343434\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"#343434\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"#343434\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from <span class=\"wprm-recipe-rating-count\">4<\/span> votes<\/div><\/div>\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Senegalese Soupou Kandja \u2013 Okra Seafood Sauce<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Soupou kandja, also called kandia soup or okra sauce, is a Senegalese dish made with okra, red palm oil, fish, seafood, guedj, dried shrimp and n\u00e9t\u00e9tou. A thick and fragrant sauce, traditionally served with white rice. <\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>Cooking time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">45<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>Total time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">55<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label\">Type of dish: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Dish, Main dish, Sauce, Senegalese cuisine, Stew<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Senegal, Senegalese<\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">For: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">4<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">personnes<\/span><\/span><\/div>\n\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">dumplingsandmore<\/span><\/div>\n\n\n<div id=\"recipe-77820-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-77820-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"77820\" data-servings=\"4\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sea bream<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">200<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">shrimp<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">crab<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">N\u00e9t\u00e9tou<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">or soumbala<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">dried shrimp<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Piece of Gejj<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Dried and salted fish<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">okra, cut into slices and washed with plenty of water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Diakhato<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">bitter eggplant<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">grated onion<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">grated garlic cloves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Blended green chillies<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Scotch bonnet pepper<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">chopped spring onion<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"13\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">tomato paste diluted in a glass of water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\">10<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cl<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">palm oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"15\"><span class=\"wprm-recipe-ingredient-name\">Salt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">pepper, stock cube<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-77820-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-77820-instructions-container wprm-block-text-normal\" data-recipe=\"77820\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Preparation<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-77820-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">In a large stockpot, bring 1 quart of water to a boil. Add the dried shrimp, gejj, fish, shrimp, crab and diakhato. Once cooked, remove the fish, crab and shrimp. Peel the shrimp and flake the fish.<\/div><\/li><li id=\"wprm-recipe-77820-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the okra and tomato paste and cook for 15 minutes over a simmering heat. Add the onions, garlic, green peppers, n\u00e9t\u00e9tou, salt, pepper, stock cube and cook for another 30 minutes.<\/div><\/li><li id=\"wprm-recipe-77820-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the peeled prawns, flaked fish, crab, chilli and spring onion. Bring to the boil, add the palm oil and stir. Reduce the sauce for about ten minutes.<\/div><\/li><li id=\"wprm-recipe-77820-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Enjoy on its own or with white rice.<\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n<div id=\"recipe-77820-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">Okra naturally gives a thick, slightly gooey texture to the sauce. This is normal and sought after in the soupou kandja.<br \/>Guedj, dried shrimp and n\u00e9t\u00e9tou are very fragrant: taste before adding too much salt.<br \/>The Scottish bonnet pepper can be left whole to flavor the sauce without making it too hot.<br \/>Red palm oil gives the characteristic colour and taste of the dish. You can reduce the amount slightly for a milder version.<br \/>Always serve with white rice or broken rice.  <\/span><\/div><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/dumplingsandmore.fr\/en\/wprm_print\/senegalese-soupou-kandja-okra-seafood-sauce\" style=\"color: #ffffff;background-color: #5A822B;border-color: #5A822B;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"77820\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fdumplingsandmore.fr%2Fen%2Fpost%2Fsenegalese-soupou-kandja-okra-sauce-with-fish-and-seafood%2F&amp;media=https%3A%2F%2Fi0.wp.com%2Fdumplingsandmore.fr%2Fwp-content%2Fuploads%2F2020%2F12%2F2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg%3Ffit%3D1250%252C1250%26quality%3D75%26ssl%3D1&amp;description=Senegalese+Soupou+Kandja+%E2%80%93+Okra+Seafood+Sauce&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"77820\" data-url=\"https:\/\/dumplingsandmore.fr\/en\/post\/senegalese-soupou-kandja-okra-sauce-with-fish-and-seafood\/\" data-media=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?fit=1250%2C1250&amp;quality=75&amp;ssl=1\" data-description=\"Senegalese Soupou Kandja \u2013 Okra Seafood Sauce\" data-repin=\"\" role=\"button\" style=\"color: #616161;background-color: #ffffff;border-color: #616161;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#616161\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    <\/div><\/div>\n\n\n<h2 id=\"faq\" class=\"wp-block-heading\">FAQ<\/h2>\n\n\n\n<h3 id=\"quest-ce-que-le-soupou-kandja-1\" class=\"wp-block-heading\">What is soupou kandja?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Soupou kandja is a Senegalese okra sauce, often made with fish, seafood, red palm oil, guedj, dried shrimp, and netetou. It is usually served with white rice. <\/p>\n\n\n\n<h3 id=\"quelle-est-la-difference-entre-soupou-kandja-et-soupe-kandia\" class=\"wp-block-heading\">What is the difference between soupou kandja and kandia soup?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">It is the same dish. The differences come mainly from variations in spelling and transcription: soupou kandja, soupou kandia, soup kandia, soup kandja or supukanj. <\/p>\n\n\n\n<h3 id=\"pourquoi-le-soupou-kandja-est-il-gluant\" class=\"wp-block-heading\">Why is soupou kandja gooey?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The texture comes from okra. As it cooks, it releases a natural substance that thickens the sauce and gives it a slightly stringy texture. This is a normal feature of the dish.  <\/p>\n\n\n\n<h3 id=\"peut-on-faire-le-soupou-kandja-sans-huile-de-palme\" class=\"wp-block-heading\">Can you make soupou kandja without palm oil?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">You can, but the taste will be different. Red palm oil provides a very characteristic colour, texture and fragrance. For a lighter version, reduce the amount rather than remove it completely.  <\/p>\n\n\n\n<h3 id=\"par-quoi-remplacer-le-guedj\" class=\"wp-block-heading\">What to replace the guedj with?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The guedj can be replaced by another dried, salted or smoked fish. If not, use a little smoked fish and adjust the seasoning. <\/p>\n\n\n\n<h3 id=\"peut-on-utiliser-des-gombos-surgeles\" class=\"wp-block-heading\">Can you use frozen okra?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes. Frozen okra works great in soupou kandja. Add them directly to the sauce and cook until they thicken the broth.  <\/p>\n\n\n\n<h3 id=\"avec-quoi-servir-le-soupou-kandja-2\" class=\"wp-block-heading\">What to serve the soupou kandja with?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Soupou kandja is served with white rice or broken rice. The rice absorbs the okra sauce and balances the richness of the palm oil and seafood. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Senegalese soupou kandja, also known as kandia soup or okra sauce, is a great classic of Senegalese cuisine. It is a rich and fragrant stew, prepared with okra, red palm oil, fish, seafood, guedj, dried shrimp, n\u00e9t\u00e9tou and herbs. This dish is instantly recognizable by its texture: okra naturally thickens the sauce and gives it [&hellip;]<\/p>\n","protected":false},"author":196513052,"featured_media":77702,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"facebook_10159166825061994_336335910293819":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[18,20,26,31],"tags":[12707,12697,12687,14801,16109,14741,16111,14747,16110,12727,12699,12686,12703,14745,12700,14516,12730,16112,14749],"class_list":["post-77700","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pays","category-plat","category-recettes","category-senegal","tag-broth","tag-chilli-pepper","tag-dish","tag-eggplant","tag-fonio","tag-garlic","tag-guedj","tag-oil","tag-okra","tag-onion","tag-pepper","tag-recipe","tag-rice","tag-salt","tag-sauce","tag-senegalese","tag-tomato","tag-tomato-paste","tag-water"],"jetpack-related-posts":[{"id":71680,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/thiebou-diola-the-senegalese-cest-bon-de-casamance\/","url_meta":{"origin":77700,"position":0},"title":"Thiebou Diola: The Senegalese C&#8217;est bon from Casamance","author":"dumplingsandmore","date":"27 January 2020","format":false,"excerpt":"Thiebou diola, also called \"C'est bon\", is a Senegalese dish from Casamance. It combines rice flavored with dried seafood such as toufa and yokhos, grilled fish, onion sauce, green bissap beugueuthie, okra, prawns and sometimes palm oil. Thiebou diola, also called \"C'est bon\", is a Senegalese dish from Casamance, in\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Thiebou diola (C'est bon) - Senegalese recipe","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_13bf282e13c14b4fa899ea4a2d25e433-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_13bf282e13c14b4fa899ea4a2d25e433-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_13bf282e13c14b4fa899ea4a2d25e433-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_13bf282e13c14b4fa899ea4a2d25e433-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_13bf282e13c14b4fa899ea4a2d25e433-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":71188,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/thiere-bassi-salte-senegalese-couscous-with-millet\/","url_meta":{"origin":77700,"position":1},"title":"Thi\u00e9r\u00e9 bassi salt\u00e9: Senegalese couscous with millet","author":"dumplingsandmore","date":"16 January 2020","format":false,"excerpt":"Thi\u00e9r\u00e9 bassi salt\u00e9 is a generous and fragrant Senegalese couscous with millet, served with a sauce made of meat, chicken, vegetables, chickpeas, white beans, raisins and lalo, a baobab leaf powder used to bind couscous. A festive dish as much as a family dish, the thi\u00e9r\u00e9 occupies an important place\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Thi\u00e9r\u00e9 bassi salt\u00e9 \u2013 Senegalese couscous with thiakry","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_058e2e159dbb4119a07b79a902058417-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_058e2e159dbb4119a07b79a902058417-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_058e2e159dbb4119a07b79a902058417-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_058e2e159dbb4119a07b79a902058417-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_058e2e159dbb4119a07b79a902058417-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":77770,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/quinua-atamalada-creamy-peruvian-quinoa-with-seafood\/","url_meta":{"origin":77700,"position":2},"title":"Quinua atamalada: creamy Peruvian quinoa with seafood","author":"dumplingsandmore","date":"29 March 2020","format":false,"excerpt":"Quinoa atamalada - Peruvian recipe Quinua atamalada is a Peruvian dish made from quinoa cooked for a long time in a fragrant broth, until it has a creamy texture similar to risotto. In this seafood version, the quinoa is spiced up with aj\u00ed amarillo, tomato, shrimp, scallops, squid and octopus.\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Quinoa atamalada with octopus and squid","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_f0080f1df8c5488999867419a5e4e26e-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_f0080f1df8c5488999867419a5e4e26e-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_f0080f1df8c5488999867419a5e4e26e-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_f0080f1df8c5488999867419a5e4e26e-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_f0080f1df8c5488999867419a5e4e26e-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":71651,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/senegalese-dibi-as-in-a-dibiterie-grilled-lamb-and-mustardy-onions\/","url_meta":{"origin":77700,"position":3},"title":"Senegalese dibis, just like at a dibiterie: grilled lamb and onions with mustard","author":"dumplingsandmore","date":"7 February 2020","format":false,"excerpt":"Dibi is a Senegalese street food dish made with grilled meat, most often lamb, cut into pieces and then served with onions, mustard and bread. Prepared in the dibiteries, this great classic of Dakar grills seduces with its smoky, tender and spicy meat. Today we\u2019re making a delicious dibi, a\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Dibi \u2013 Marinated Grilled Lamb - Senegalese Recipe","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_03bb4627300342d09725125d52322f1b-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_03bb4627300342d09725125d52322f1b-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_03bb4627300342d09725125d52322f1b-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_03bb4627300342d09725125d52322f1b-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_03bb4627300342d09725125d52322f1b-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":72298,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/salmoriglio-style-shredded-tomato-vinaigrette-roast-chicken-grilled-asparagus-yellow-tomatoes-and-burrata\/","url_meta":{"origin":77700,"position":4},"title":"Salmoriglio-style shredded tomato vinaigrette, roast chicken, grilled asparagus, yellow tomatoes and burrata","author":"dumplingsandmore","date":"11 June 2026","format":false,"excerpt":"Grated tomato dressing is a fresh sauce made with a grated ripe tomato, olive oil, lemon, garlic and oregano. Inspired by Italian salmoriglio, it flavors here a complete salad with roasted chicken, grilled asparagus, yellow tomatoes, burrata and garlic toast. A salmoriglio-style grated tomato vinaigrette transforms some leftover rotisserie chicken\u2026","rel":"","context":"In &quot;Italy&quot;","block_context":{"text":"Italy","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/italy\/"},"img":{"alt_text":"Grated tomato vinaigrette","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/06\/1372.webp?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/06\/1372.webp?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/06\/1372.webp?fit=900%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/06\/1372.webp?fit=900%2C1200&quality=75&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":71638,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/salada-de-polvo-the-portuguese-octopus-salad\/","url_meta":{"origin":77700,"position":5},"title":"Salada de polvo: the Portuguese octopus salad","author":"dumplingsandmore","date":"1 September 2021","format":false,"excerpt":"Salada de polvo is a fresh, simple and very fragrant Portuguese octopus salad made with tender octopus, bell peppers, red onion, olive oil, vinegar and coriander. Served cold or at room temperature, it is one of those seaside recipes that rely on few ingredients, but a lot of taste. In\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Salada de polvo: the Portuguese octopus salad","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2021\/09\/P1022191-scaled.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2021\/09\/P1022191-scaled.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2021\/09\/P1022191-scaled.jpg?fit=900%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2021\/09\/P1022191-scaled.jpg?fit=900%2C1200&quality=75&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?fit=1250%2C1250&quality=75&ssl=1","_links":{"self":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/77700","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/users\/196513052"}],"replies":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/comments?post=77700"}],"version-history":[{"count":2,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/77700\/revisions"}],"predecessor-version":[{"id":77989,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/77700\/revisions\/77989"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/media\/77702"}],"wp:attachment":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/media?parent=77700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/categories?post=77700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/tags?post=77700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}